Sauce Duguay
Ingredients
- 1 lb boneless chicken cubed
- 1 whole red pepper julienned
- 1/3 cup olive oil
- 3 medium tomatoes chopped
- 3 tbsp fresh basil or parsley chopped
- 1/2 lb feta cheese
- 1 bag Al Dente pasta
Instructions
- Heat oil in skillet and sauce chicken and peppers until chicken is almost cooked - approximately 4 minutes.
- Add chopped tomatoes, cooking for another minute.
- Cook pasta according to package instructions.
- Add basil, feta, and cooked pasta to the skillet.
- Toss gently and season with salt and pepper.
Notes
This recipe was created by a great friend and chef, Jay Duguay. It has been one of our most requested recipes.
Had cut the recipe from the back of a bag of al dente pasta about 15 years ago. Couldn’t find it this evening….so grateful it was on line! Absolutely delicious!
Thank you so much, Betsy! We are very glad you found it 🙂